The kind of Italian plate you make on repeat. chilli and pecorino, a proper stir-fry, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the chilli and pecorino elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the san marzano tomatoes and the rest of the chilli and pecorino flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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